How to Make Gingerbread Cake - The Victorian Way

Today we're in for a real treat. Mrs Crocombe is making one of her favourite recipes - a cheap and delicious Gingerbread Cake.

Visit Mrs Crocombe's kitchen:

INGREDIENTS
500g flour
200g butter (salted, or add a generous pinch of salt to compensate if unsalted)
200g brown sugar
500g black treacle
10-15g ginger
3 small eggs (or two large)
1 tsp bicarbonate of soda
A little warm milk

METHOD
Start by creaming the butter (stirring or beating the butter until it is a smooth, creamy and a uniform texture). Then, add the sugar and spice, ensuring that you mix them in well. Beat the eggs briefly before also adding to them to the mix.

Add flour a little at a time, mixing well between each handful. Pour in the black treacle as you go. A little warm water can be used to get the last of the black treacle out of the bowl. Then, add a pinch of bicarbonate of soda to the warm milk before pouring it into the middle of the bowl and mixing everything together.

Once the mixture is smooth, line a tin with butter and brown paper before pouring the mixture in. Place in the oven for about an hour at 180 degrees Celsius (an inserted knife or skewer should come out clean once the cake is cooked). Once ready, turn out the cake and leave it to cool, then cut into small pieces to serve. For decoration, try dusting with a little plain icing sugar or dipping the cake pieces in some fondant icing.

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